Instructions:
Prepare the Potatoes: Start by cleaning the potatoes thoroughly under running water. You have the option to peel them if you prefer, but leaving the skin on can add texture and nutrients. Cut the potatoes into strips, akin to thick fries. For a softer texture, you can boil the potatoes until they are soft, which makes cutting them into strips afterward even easier. Add a pinch of salt to the boiling water to infuse the potatoes with flavor from the inside out.
Onions in Butter: Peel and finely chop one large onion. Heat a frying pan and add 20g of butter, letting it melt and spread evenly. Add the chopped onions to the pan, frying them until they turn a beautiful golden color. This step not only brings out the sweetness in the onions but also adds a depth of flavor to the casserole.
Assembling the Casserole: Preheat your oven and prepare a shallow ceramic casserole dish by greasing it well with butter. This not only prevents sticking but also adds an extra layer of richness. Place half of the boiled (and optionally, then sliced) potatoes at the bottom of the dish, spreading them out to cover the surface evenly. Next, layer the golden-fried onions on top of the potatoes, creating a bed of sweetness for the sardines to rest on.
The Star Ingredient – Sardines: Open the cans of sardines in olive oil and arrange them over the onions. The sardines, with their rich, savory flavor, perfectly complement the sweetness of the onions and the hearty texture of the potatoes.
Baking to Perfection: Place the casserole dish in the oven and bake until the top is lightly golden and the flavors have melded together beautifully, creating a dish that’s both simple and profoundly satisfying.
This sardine and potato casserole is more than just a recipe; it’s a journey through the flavors of France, made accessible in your kitchen. Whether you’re enjoying it alone or sharing it with loved ones, this dish promises a culinary experience that’s both comforting and delicious. So, embrace the joy of cooking and let this French classic warm your heart and your palate.
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